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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Not a traditional style naan but it's easy and delicious (especially to dip in chutney and raita). I made my dough in the bread machine following standard procedure of adding liquids then solids so here are the instructions also by hand. Ingredients:
4 teaspoon active dry yeast |
2 teaspoons granulated sugar |
2 cups warm water (100 to 110 degrees f on an instant-read thermometer) |
4 cups all-purpose flour, plus more for kneading dough |
2 teaspoons kosher salt |
1 cup clarified butter (still warm) |
garlic butter |
1 stick butter, melted and infused with a few cloves of garlic, crushed |
Directions:
1. In a glass-measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.
2. Place the dough into a large bowl lightly brushed with oil, turning to coat, cover with clean towel and let rest in warm place until doubled in size, about 1 hour.
3. Preheat the oven to 400 degrees F.
4. Divide the dough into 12 pieces and gently roll into 12 oblong shaped breads on a lightly floured surface. Cover and let rest 15-30 minutes. Bake on a baking stone, or a non-stick baking sheet, until just golden brown and puffed, about 12 minutes.
5. While the naan is still hot, slather with garlic butter. Serve immediately.
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